Super Simple Kale Salad

Kale grows really well in our back yard….

It’s the dressing that really makes this salad

A delicious mix of garlic, lemon juice, a really good quality extra virgin olive oil and a dash of honey

Poured over finely chopped kale, which is rich in nutrients that nourish your bones, skin and eyes (vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron)

It’s that simple, or you can top the salad with toasted cashews just before serving if you like

Delicious and super healthy…..

My Super Simple Kale Salad

Serves 4

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil (my favourite at the moment is Krinklewood Biodynamic Extra Virgin Olive Oil from the Hunter Valley)
• 3-4 teaspoons of Dijon mustard
• 2 teaspoons honey
• 2 garlic cloves, finely chopped
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 bunch of curly kale (200g once stalks are removed)
• 1/3 cup cashews, roughly chopped, optional

Directions:

1. Combine lemon juice, oil, Dijon mustard, honey, garlic, salt, and pepper in a jar with a tight fitting lid.  Shake well to combine and set aside
2. If using, toast the cashews in a frypan
3. Remove the tough, centre stem of the kale leaves and set aside to use at another time
4. Wash kale well – I used 3 changes of water when washing mine!
5. Chop kale leaves finely and place in serving bowl
6. Pour dressing over and mix well (massage it in to the kale using your fingers)
7. If using, sprinkle with cashews just before serving

Finely chopped kale leaves awaiting their amazing dressing!

Per Serve:

No Cashews: 520kJ or 124 calories; P 2g Fat 9.5g SFat 1.3g CHO 8.5g Fibre 1.3g

With Cashews:  801kJ or 191 calories; P 4g Fat 15g SFat 2g CHO 10.5g Fibre 2g